Thick homemade yogurt?

[1Bryan]

Some techniques are:

Use milk with a higher fat content (%100 grass-fed whole cows milk has good fats like CLA and Omega-3).

Pasteurize it on a stove top to 185 deg F then cool it down. This will denature the whey proteins and help them coagulate when cooled.

Gelatin is the most popular thickener followed by tapioca starch and agar agar.

Use a Bulgarian yogurt starter which are known to help produce thick yogurt.

Of course straining will help... I like to use a Boullion strainer.

 

[chiledoug]

I recently bought a yogurt maker, and I've been disappointed at how thin the yogurt it makes has been compared to comercial products. What tricks are there to make it thicker, other than straining it?

Currently, my recipe uses a quart of 1% milk, plus 1/2 c dried milk, plus 2 tablespoons of Stonyfield Organic. I heat the milk in the microwave and wait for it to cool.

Please move this thread if this isn't the right place to ask it.

I made a great batch today Calcium chloride is normally used in cheese. for pasteurized milk or maybe older raw. I had some raw so I decided to try it in yogurt. i only had pickle crisp 70 gram water an 30 gr pickle crisp....30%...same as cheese making teh raw was over 5 days old so I though I'd try it. It really would not hurt it.
liquid..I added 1/4 teaspoon before the starter ....best yogurt I ever made It also could have been the fact that I over heated it a bit 120...could have been both did my usual ferment worked great the whey did not even separate....Oh I added a pint of cream to 2gal milk.. of course can not guarantee I am still straining it I will see what happen.. not really going to fast